1 bunch fresh spinach (or 1 pkg. frozen), cooked & chopped
7 eggs
1/2 c. Romano cheese
1 lg. onion, chopped
3 to 4 cloves garlic, crushed
Olive oil
Salt & pepper to taste

In a little olive oil, saute onion and garlic until tender. In bowl, mix spinach, eggs, cheese, onion and garlic; salt and pepper to taste.

In large skillet (preferably non-stick), heat a bit of olive oil and add spinach mixture to pan. Spread out to cover entire pan. Cook on low flame until bottom is lightly browned and the top begins to firm up.. (You can check the bottom by slightly lifting a corner of the frita with a spatula.)

When the frita reaches this point, it needs to be flipped over. This can be done by placing a large plate or platter over the skillet, turning it over quickly then sliding the turned frita back into the skillet until that side is lightly browned. (If this manner makes you nervous the alternative is to place the skillet in the oven (350 degrees) until the top is firm and lightly brown. The only problem is that the ENTIRE frita continues to cook so cook it slightly less in the skillet before placing it in the oven.) When done, the frita can be slid out of the skillet.